Garlic-Marinated Chicken Cutlets with Grilled Potatoes
- 3 pounds baby red new potatoes, halved or quartered if large
- 2 tablespoons olive oil, plus more for grates
- 6 garlic cloves, minced
- 1/4 cup white-wine vinegar
- 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
- Coarse salt and ground pepper
- 3 pounds chicken cutlets (about 12)
- 1 tablespoon butter
- Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
- 2 tablespoons Vinaigrette
- Produce
- Grilled asparagus (1)
- Thyme, fresh leaves (3 tablespoons)
- Meat
- 3 pounds chicken cutlets (12)
- Condiments
- Vinaigrette (2 tablespoons)
- White-wine vinegar (1/4 cup)
- Cooking & Baking
- Garlic cloves (6)
- Olive oil (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Dairy
- Butter (1 tablespoon)
- Other
- 3 pounds baby red new potatoes, halved or quartered if large
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 9, 2012 (4 months ago).
115 people saved this recipe.
